Slow-Roasted Barramundi with Lemon Myrtle and Bush Tomato Salsa

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicate barramundi fillets slow-roasted and topped with a tangy bush tomato salsa infused with lemon myrtle for a true taste of the Australian outback. This Australian-inspired seafood recipe, ready in about 35 minutes, pairs barramundi fillets, olive oil, lemon myrtle powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F (135°C). Place 4 barramundi fillets on a baking sheet lined with parchment paper. Drizzle 2 tbsp olive oil over the fillets and season evenly with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp lemon myrtle powder.
  2. Step 2: Slow-roast the barramundi in the oven for 20-25 minutes until the fish flakes easily with a fork and is opaque.
  3. Step 3: While the fish roasts, prepare the salsa by combining 1/2 cup chopped dried bush tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped fresh coriander, 2 tbsp lime juice, and 1 tsp chopped fresh chili (if using) in a bowl. Mix well.
  4. Step 4: Remove the barramundi from the oven and spoon the bush tomato salsa evenly over each fillet.
  5. Step 5: Serve immediately with steamed greens or native Australian bush rice.

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